Nowadays, food trucks have suddenly become all the rage. Thanks to that blink-and-you’ll-miss-it end credits scene from “The Avengers,” shawarma shacks have become so popular in the United States that they’ve practically made eating street food on a curb look cool.

Thankfully, we Pinoy foodies won’t have to hop on a plane to New York or Los Angeles to experience that kind of scene. Even though the now-ubiquitous “Jollijeep” shacks have proven themselves indispensable for penny-pinching yuppies everywhere, we sometimes wish for a nice little upgrade from the usual budget meals to go.Cashing in on the food truck trend is a group of 20-something entrepreneurs that aims to offer “a different shawarma experience.” If you happened to be in the Glorietta 3 area last December, you’ve most likely caught a glimpse (or whiff) of Shawarma Bros’ late-night fare at Cucina Andare (“Kitchen On-the-Go”), Manila’s first food truck market organized by the same people behind Mercato Centrale at The Fort.

@ hunkinvestor, this isn't new...I remember Mobile Food Van in Makati during the 90's. Gamit nila AUV but of course technology evolved thats why they put their mobile food van along the mall...para sosyal. It's not new in certain part of the Metro's specially along the school zone and public hospital. Saan pa ba mga Ka PMT'ers?

An article about: Food sold in trucks? Before you can say “Jollijeep,” here’s Young Star’s guide to the new food truck.

MANILA, Philippines - While 2011 overflowed with milk tea (word mutations to accommodate the word “tea” aplenty), and last year paid great attention to all things katsu and ramen, 2013 promises to pave the way for the food truck. I love mobile kwek-kwek carts as much as the next person, but these are the Formula 3 drivers of meal trucks we’re talking about here. At one point they existed just within the walls of my TV set, gracing the foreign food channels with their exotic fried Kool-Aid, red velvet pancakes, and sloppy cheesesteak sandwiches. The closest I could get to the food truck was through their distant relatives, five times removed: the corner Burger Machine stand and the Jollijeeps that line Metropolitan Avenue. So, it’s about time they crashed our sidewalks, really. Gathering every Friday to Saturday at Cucina Andare — the city’s first food truck market in Glorietta Park 3 — here are the city’s first few meals on wheels, making tracks to what will hopefully be a fresh new fleet to the food scene we know.

Cashing in on the food truck trend is a group of 20-something entrepreneurs that aims to offer “a different shawarma experience.” If you happened to be in the Glorietta 3 area last December, you’ve most likely caught a glimpse (or whiff) of Shawarma Bros’ late-night fare at Cucina Andare (“Kitchen On-the-Go”), Manila’s first food truck market organized by the same people behind Mercato Centrale at The Fort.

Run by Sensei Sushi’s Bruce Ricketts, the truck fuses Pinoy and Japanese (and a little Mexican) cuisines, and shovels out things like Sisig Rice Toppers (P160), Pulled Pork Soft Tacos (P165), and Spicy Ramen (P180). Find gold in their glazed Chicken Pops (P160), peppered by a substantial amount of nori salt. If Ricketts is working the truck that day, insist that he prepare the meal for you. It will definitely make a difference.

Food Truck by Chef Broosy

@ bajoyjoy, for budget friendly investor for this kind of business,maybe an old AUV like Tamaraw, Fiera, Anfra, Bida, L300 FB or just our own PUJ will do. Konting modification at fabrication, may food van (truck) na. What do you think mga Ka PMTers.

Their tagline reads “A different shawarma experience.” If it refers to the excessively friendly men that man the counter — easy on the eyes, if you’re curious — then, okay, I get it. Also, there’s the Lamb Steak Plate (P200) smothered in garlic yogurt sauce, which is great for a late night meal, inebriated or not. Good job, bros.

Shawarma bros

@ gang13, If i'm looking for different kind of venture, I will choose this food truck business. Just my suggestion mga Ka PMTers.

While the other trucks pop a side flap to open shop, the Hungry Rover invites you into their mobile dining area for the full experience. Plates of classic Pinoy comfort food comprise part of the menu, with things like Beef Tapa (P130), and chicken or pork barbecue (P95) on chili-hot rice.

Facebook: Hungry Rover

Twitter: @HungryRover

Tip: The rover comfortably fits eight people in total, so come early lest you run the risk of consuming your SurpRice (yes, it’s called that) on the curb by rover's tires.

They have twitter and facebook account, maybe they can answer our queries.

Make your own Mexican concoction. Choose your base (soft taco, wrap, nacho, rice, or salad bowls), pick your meat (ground beef, honey-glazed chicken, or carnitas), and top it off with any of their six toppings. Funny, though, that for a truck named after guacamole, the beautifully green mush is nowhere on the menu.

Facebook: Guac Truck

Twitter: @Guactruck

Tip: For every 10 of their eco-friendly, origami-style food bowls returned, Guac Truck will give you one meal on the house.